Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.
Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Garnish with sour cream and parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 478 mg
- Protein 26 g
- Calories 268.0
- Total fat 11 g
- Cholesterol 99 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
- Iron 21.0
- Folate 14.0
- Calcium 12.0
- Vitamin A 26.0
- Vitamin C 87.0